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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 9 |
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A bar recipe with a shortbread crust. Ingredients:
1 cup flour |
2 tablespoons sugar |
1/4 teaspoon salt |
1/2 cup butter, cold |
4 cups rhubarb, fresh or frozen, diced |
1 1/4 cups sugar |
1/4 cup water |
1/8 teaspoon salt |
2 (1 ounce) envelopes unflavored gelatin |
1/3 cup cold water |
4 -6 drops red food coloring (optional) |
1 cup heavy whipping cream, whipped or 1 cup cool whip |
Directions:
1. In a bowl, combine the flour, sugar and salt.
2. Cut in butter until crumbly.
3. Press into a greased 8 inch baking dish.
4. Bake at 350 degrees for 15-20 minutes or until edges are lightly browned.
5. Cool on a wire rack.
6. In a saucepan, bring the rhubarb, sugar, water and salt to a boil.
7. Reduce heat, simmer, uncovered for 8-10 minutes or until rhubarb is tender, stirring occasionally.
8. In a small bowl, sprinkle gelatin over cold water, let stand for 1 minute.
9. Stir into rhubarb mixture.
10. Cook and stir until gelatin is dissolved.
11. Stir in food coloring if desired.
12. Cover and refrigerate until cooled, about 2 hours.
13. Fold in whipped cream.
14. Spread over crust.
15. Cover and refrigerate for 3 hours or until set.
16. Cut into squares.
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